FIN­ISH­ING AND PRE­SEN­TA­TION

Place pear jelly cubes on top of baked cig­a­rette dough. Pipe a layer of choco­late crémeux, place some pieces of streusel on top and pipe a layer of whipped Vel­vet Chan­tilly on it. Fin­ish off with a bit of rasped lime.

Pre­sen­ta­tion

Cre­ate a choco­late vol­cano by mould­ing a large cone with dark choco­late Calle­baut® Finest Bel­gian Choco­late Recipe n° 811. Leave to har­den and un­mould. Soften dark choco­late Calle­baut ® Finest Bel­gian Choco­late Recipe n° 811 and blend them to­gether to cre­ate a rock tex­ture and dec­o­rate the dark choco­late cone with it. Freeze, and color with dark, red and white col­ors. Pre­pare five ‘Erup­tion’ desserts and place them on the choco­late vol­cano sculp­ture. Pour choco­late lava sauce on top so it flows nicely over the desserts.